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The following publications and media outlets have included us on their top listings of best restaurants: Best of Chicago 2007 - Porterhouse "Served naked on the plate, the prime bone-in porterhouse is spectacular and equally tender on either side of the bone... With no ambitious seasoning or overly precious sides to hide behind, this is what steakhouses are supposed to be all about: the pure, unadulterated glory of red meat."
Playboy.com's praises Keefer's in its April A-List,
naming it the "best steakhouse in a town full of them".
Accolades are given to the sleek, modern interior, excellent beef,
terrific side dishes and salads on offer.
Keefer's named in best bites for business - for work,
in Crain's 2007 Dining Guide.
The Food Network featured Keefer's for the "Best of Chicago for Steak" on their "The Best Of" show, Chicago edition. You can get Keefer's chef John Hogan's recipe for potato gratin from The Food Network site here.
"Valentine’s Day has arrived and the pressure is on
to pick a restaurant with just the right mood.
"The talent of Chef John Hogan produces seafood, steaks, chops (such as a house-smoked pork chop with apple-barbeque sauce) and French-accented dishes (such as crusted halibut with wild mushrooms). The ambience is contemporary cozy and includes novel touches such as vintage radios."
Keefer's
"9) Summer drink of the moment: The sorbetini, fresh from the shaker of Chef John “Hoagie” Hogan at Keefer’s- sorbet based cocktails featuring white peach, red grapefruit, and morello cherry."
"Simmering in the city? Grab a cold one of these seasonal cocktails patios coast to coast. Keefer’s freshly debuted sidewalk café serves signature Sorbetinis – vodka and sorbet freezes in peach, grapefruit, cherry, apple, and orange flavors."
"Keefer’s is listed as a top outdoor dining option in the city"
"Designed with business diners in mind, French-trained chef John Hogan's collaboration with brothers Glenn and Richard Keefer and radio industry mogul Jimmy de Castro serves steaks and seafood in a dramatic contemporary setting highlighted by a 50-foot-long bar curving around the central, circular dining area. USDA Prime Delmonico steak, huge lobsters and Dover sole are typical, preceded by smoked salmon on a crispy potato pancake, lobster bisque or Caesar salad. For a light finish, try the poached pear in caramel sauce. Interesting wines by the glass or bottle."
"Most people don't arrive at this popular steak-and-seafood spot expecting to find bargains, but beyond the Dover sole and prime N.Y. strip is a bistro menu, which lists a half-dozen moderately priced entrees, most less than $17."
"This French-accented steakhouse puts out a mean fish-and-chips, available at lunch and dinner; chef John Hogan dunks hake fillets in a batter made with Guinness Stout. Denial never tasted so good."
"Culinary Treats. Chicago’s Keefer’s"
"Among the openings to watch for - Chicago: John Hogan, last at the wonderful Savarin bistro, will be opening Keefer’s."
"Appetizer in Chicago. Last year, Esquire food critic John Mariani told readers to watch the newly opened Keefer’s. Good advice. And if you order the crab cake with remoulade, watch out for a sneak attack by your dining partner’s fork." |
